Lentils with Red Wine and Herbs

Jan Baldwin

Sophie Dahl fondly refers to this dish as Paris Mash because she used to make it in Paris while visiting an artist friend, Annie Morris. With herbs and a scattering of mâche (a sweet and tender green), the stewy lentils become a perfect combination of soup and salad. French green lentils work best here, because they hold their shape when cooked.

Total Time: 1:00

Cook: 0:40

Level:
Moderate

Serves:
4

Ingredients

1½ c. French green lentils

salt

1 tbsp. extra-virgin olive oil

1 small red onion

1 clove garlic

¼ c. dry red wine

1 packed cup baby spinach

½ c. chicken stock

1 tbsp. Crème fraîche

4 lightly packed cups mâche

¼ c. Chopped flat-leaf parsley

¼ c. Chopped cilantro

Freshly ground pepper

Directions

In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.

Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley, and cilantro and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.